Ingredients Jump to Instructions ↓

  1. 8 oz pork tenderloin

  2. 1 Tbsp olive oil

  3. 1 garlic, clove, minced

  4. 1 cucumber, peeled and diced

  5. 1/2 tsp. dill, dried

  6. 1 green pepper, thinly sliced

  7. 1 c spinach, shredded

  8. 2 tsp Dijon mustard

  9. 1 Tbsp lemon juice

  10. 1/2 tsp. oregano, dried

  11. 1 cup sour cream, nonfat

  12. 1 red onion, thinly sliced into rings

  13. 4 pita breads, halved

  14. 8 cherry tomatoes, halved

Instructions Jump to Ingredients ↑

  1. Directions In a small bowl, combine the cucumbers, sour cream and dill. Refrigerate until needed. Cut the pork across the grain into ½-inch cutlets, then slice each piece into thin strips. In a large bowl, combine the mustard, oil, lemon juice, garlic and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes. Coat a large no-stick frying pan with no-stick spray and place over medium heat for 3 minutes. Working in bunches to avoid overcrowding in the pan, add the pork and saute for about 3 minutes or until cooked through. Transfer to a plate. Place peppers and onions in a 9" glass pie plate. Cover with vented plastic wrap and microwave on high for 3 minutes or until soft. Add the onions and peppers to the pan; saute for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions. Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce. Nutritional analysis per serving: Calories 307, Fat 7g, Calories from Fat 19%, Cholesterol 38mg, Fiber 3g, Sodium 377mg. The National 5 A Day Program -


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